Copycat Parker's Homemade Chicken Sando Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 boneless, skinless chicken breasts (about 150g each)</li><li class="ingredients-single-item">500ml buttermilk</li><li class="ingredients-single-item">2 tbsp hot sauce</li><li class="ingredients-single-item">2 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tbsp paprika</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">50g cornstarch</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">2 tsp salt</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">4 brioche burger buns</li><li class="ingredients-single-item">150g cabbage, finely shredded</li><li class="ingredients-single-item">50g carrots, julienned</li><li class="ingredients-single-item">2 tbsp mayonnaise</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">120ml mayonnaise (for special sauce)</li><li class="ingredients-single-item">30ml ketchup</li><li class="ingredients-single-item">15ml honey</li><li class="ingredients-single-item">1 tbsp pickle juice</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">½ tsp garlic powder</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet with wire rack</li><li class="equipment-single-item">Meat tenderizer or rolling pin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Large shallow dishes for dredging</li><li class="equipment-single-item">Digital cooking thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place each chicken breast between two sheets of parchment paper and gently pound to an even 1.5cm thickness using a meat tenderizer or rolling pin. This ensures even cooking and the perfect meat-to-bun ratio. Season both sides with a pinch of salt and pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together buttermilk, hot sauce, 1 tsp garlic powder, and 1 tsp paprika. Submerge the chicken breasts in this mixture, cover with plastic wrap, and refrigerate for at least 4 hours or ideally overnight. The acidic buttermilk tenderizes the chicken while the spices infuse flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 220°C (425°F). Set a wire rack over a baking sheet and lightly brush or spray it with some of the vegetable oil to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a shallow dish, combine flour, cornstarch, baking powder, remaining garlic and onion powder, paprika, black pepper, and salt. The cornstarch helps create extra crispiness, while the baking powder provides lift to the coating as it cooks.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Working with one piece at a time, remove chicken from buttermilk (letting excess drip off) and dredge in the flour mixture, pressing firmly to adhere. Return to the buttermilk briefly, then dredge again in the flour mixture. This double-dredging technique creates those signature craggy, extra-crispy edges.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the coated chicken on the prepared wire rack. Drizzle each piece with about 1 tbsp of vegetable oil, which helps the coating crisp up in the oven, mimicking the texture of deep-fried chicken.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 20-25 minutes until golden brown and crispy. The internal temperature should reach 74°C (165°F) when tested with a digital thermometer. If the coating starts browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the chicken is baking, prepare the slaw by combining cabbage, carrots, mayonnaise, apple cider vinegar, and sugar in a bowl. Toss well and refrigerate to allow flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Make the special sauce by whisking together mayonnaise, ketchup, honey, pickle juice, smoked paprika, and garlic powder until smooth. The sauce can be prepared ahead of time and refrigerated for even better flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the chicken is almost done, lightly toast the brioche buns in the oven for 2-3 minutes until just golden. Brioche's buttery sweetness complements the savory chicken perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble, spread special sauce generously on both the top and bottom bun halves. Place a generous portion of slaw on the bottom bun, top with the crispy chicken breast, and finish with the top bun. Serve immediately while the chicken is at its crispiest.</li></ol>